Roasted Winter Vegetable Chowder

Ingredients

  • 1/2 small butternut squash (peeled, seeded, and cut into 1-inch dice) (about 2 cups)

  • 3 medium parsnips (peeled, cut into 1-inch dice) (about 1 cup)

  • 1 medium sweet potato (peeled, cut into 1-inch dice) (about 1 cup)

  • 2 medium carrots (peeled, cut into 1-inch dice) (about 1 cup)

  • 1/2 fennel bulb (quartered & sliced thin) (about 1 cup)

  • 1/2 teaspoon + 1/2 teaspoon kosher salt or coarse sea salt

  • 2 tablespoons + 3 tablespoons olive oil (divided)

  • 1 medium onion (diced) (about 2 cups)

  • 2 tablespoons all-purpose flour

  • 4 cups vegetable broth

  • 2 medium potatoes (peeled, cut into 3/4-inch dice) (about 2 cups)

  • 4-5 fresh thyme sprigs

  • 1 cup milk (cows milk, almond milk, coconut milk, or whatever you prefer)

  • Additional salt & freshly ground black pepper (to taste)

  • More pepper + thyme leaves for garnish

NOTE: If you don’t one or some of the vegetables listen feel free to use what you do have and adjust volume as needed.

Instructions

  • Heat oven to 400 degrees Fahrenheit.

  • In a large bowl, toss the butternut squash, parsnips, sweet potatoes, carrots, and fennel with 2 tablespoons olive oil and 1/2 teaspoon coarse salt. Spread in a single layer on a large baking sheet and roast until tender and browned in places, about 40 minutes, turning a couple of times while roasting.

  • While the veggies are roasting, prepare the base of the soup. To a large saucepan over low heat, add 3 tablespoons olive oil. Add the onion along with a pinch of salt and a bit of pepper, then cook, stirring occasionally, until soft, about 10 minutes.

  • Stir in the flour and cook for 3 minutes, stirring constantly.

  • Stir in the vegetable broth. Add the potatoes and thyme. Bring to a boil over medium heat then reduce heat to low. Simmer uncovered for 15 minutes or until potatoes are soft. Remove from heat. Pick out the thyme stems and discard.

  • Stir in the roasted vegetables. Carefully transfer about 3 cups of the chowder to the pitcher of a blender. Puree until smooth. Return the pureed mixture to the pot and stir to combine. The soup should be thick, rich, and creamy.

  • Stir in the milk. Place the pot back on the burner, and, with the heat on medium-low, return to a simmer, stirring often to prevent burning.

  • Taste and add additional salt and pepper if desired.

  • Serve garnished with an additional turn of cracked pepper and thyme leaves. Sometimes, I'll reserve a few of the roasted veggies for garnish too.

Recipe adapted from kitchentreaty